This chickpea salad sandwich recipe is bright, flavorful, and loaded with plant-based protein. It’s sure to become your new go-to recipe for a quick, healthy lunch or dinner.
Holy garbanzo beans, Batman! Is there anything chickpeas can’t do? The resounding answer is a definite “NO!”
These versatile legumes are culinary superheroes capable of transforming into delectable dishes like this Instant Pot chana masala, chickpea curry, and even chickpea tacos.
And if you haven’t yet experienced the wonder of a smashed chickpea sandwich, it’s high time you do.
But my ultimate vegan sandwich recipe is, hands down, this scrumptiously simple chickpea salad sandwich.
This recipe is all about simplicity and flavor.
It features hearty chunks of rich chickpeas, crunchy veggies, and a luscious creamy dressing. Packed with plant-based protein, fiber, and an explosion of taste, this sandwich is the epitome of a quick and nutritious meal.
Spread this chickpea salad generously between two slices of whole grain bread, pile it high on a bed of lettuce, or stuff it into pita pockets for an on-the-go lunch option.
Whether you’re savoring it in the comfort of your home or taking it with you for a busy day out, this Chickpea Salad Sandwich recipe is guaranteed to satisfy your hunger while keeping you energized.
What are you waiting for? Give it a try, and let the flavors speak for themselves!
A wholesome vegan alternative to the classic chicken salad sandwich, it’s time to roll up your sleeves and get to eating!
Table of Contents
Ingredients you’re going to need
All you need are a few simple ingredients to make this healthy recipe.
- 1 15-ounce can of chickpeas
- tahini
- Dijon mustard
- maple syrup
- chopped celery and green onions
- sweet pickle relish
- fresh dill
- salt and black pepper to taste
How to make this simple chickpea salad sandwich
This vegan chickpea salad sandwich recipe is made by combining smashed chickpeas with fresh veggies, a creamy dressing with a briny flavor, and fresh herbs.
- Rinse and drain chickpeas. Add them to a large mixing bowl and smash up the chickpeas with a fork or potato masher, leaving some of the chickpeas whole for texture. You can also pulse them in a food processor. Just be sure not to blend too much.
- Add the tahini, Dijon mustard, and maple syrup to a medium bowl and whisk until combined. Pour the dressing over the chickpeas, then add the green onion, celery, and sweet relish to the chickpea mixture. Stir everything together until well combined.
- Set out two bread slices. Spread ½ cup of the chickpea salad onto one slice of bread. Add lettuce, a couple of tomato slices, and red onion to the other piece.
- Put them together, make a sandwich, and enjoy.
Serve it on a bed of lettuce with a drizzle of fresh lemon juice for a light and healthy lunch. It’s also pretty 😍
Variations and substitutions
- Yellow or spicy mustard may be used in place of Dijon.
- If you are not a fan of tahini, you can make the dressing with my homemade creamy vegan mayo, vegan sour cream, or a ripe avocado.
- Fresh herbs: Add an extra layer of flavor with things like fresh parsley or chopped fresh basil.
- Mix fresh veggies like bell peppers and carrots for added crunch, flavor, and vibrant color.
- Omit the bread and make some delicious lettuce wraps.
- If you like heat, sprinkle in some crushed red pepper flakes.
- Sweet onion, yellow onion, or white onions can be used in place of red onions.
Top tips for making a delicious chickpea salad sandwich
If you’re going to make this recipe, make sure to follow these tips!
- Don’t over-mash or blend the chickpeas. You want to leave some chunks for texture.
- Keep it simple! Feel free to use fresh herbs for more flavor, but don’t go overboard. The base recipe is full of so much flavor and texture.
Frequently asked questions
Yes, absolutely. I use canned chickpeas almost exclusively. If available, be sure to use chickpeas with low sodium or no salt added.
Absolutely! Chickpeas are incredibly healthy and nutritious. They’re packed with protein, fiber, vitamins, and minerals, making them a fantastic addition to any diet.
This is an excellent meal prep recipe. Make the chickpea salad, transfer it to an airtight container, and store it in the refrigerator. It’s even better the next day.
What do I serve with chickpea salad sandwiches?
Any of these easy recipes make an excellent side dish with the recipe.
- fat-free potato chips
- healthy homemade tortilla chips
- broccoli cauliflower salad
- vegan macaroni salad
- tomato cucumber salad
Looking for more healthy lunch ideas?
If you enjoyed this vegan chickpea salad sandwich, here are a few more of my favorite vegan sandwich recipes.
- vegan egg salad sandwich
- tomato and potato chip sandwich
- vegan tuna salad sandwich
- avocado, tomato, and basil sandwich
- vegan bbq tempeh sandwich with kale slaw
- sweet potato Reuben sandwich
I just made this for the first time, and it’s the BEST chickpea salad I’ve had yet! Thank you, Shane!
– Melissa
⭐⭐⭐⭐⭐
Let me know if you try this recipe! Leave a comment with a star rating and tag a photo @shaneandsimple on Instagram. Cheers, friends!
PrintVegan Chickpea Salad Sandwich
This chickpea salad sandwich recipe is bright, flavorful, and loaded with plant-based protein. It’s sure to become your new go-to recipe for a quick, healthy lunch or dinner.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 4 Sandwiches 1x
- Category: Sandwiches
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Chickpea Salad
- 1 15–ounce can low-sodium or no salt added chickpeas
- 2 Tbsp tahini
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 stalk of celery cut in half length-wise and finely chopped
- ¼ cup diced green onion
- ¼ cup sweet relish
- 2 tsp. dried dill
- Pinch of salt & pepper
For The Sandwich
- 2 slices of your favorite whole grain bread
- romaine or green leaf lettuce
- sliced red onion
- sliced tomatoes
Instructions
- Rinse and drain chickpeas. Add them to a large mixing bowl and smash up the chickpeas with a fork or potato masher, leaving some of the chickpeas whole for texture. You can also pulse them in a food processor. Just be sure not to blend too much.
- Add the tahini, Dijon mustard, and maple syrup to a medium bowl and whisk until combined. Pour the dressing over the chickpeas, then add the green onion, celery, and sweet relish to the chickpea mixture. Stir everything together until well combined.
- Set out two bread slices. Spread ½ cup of the chickpea salad onto one slice of bread. Add lettuce, a couple of tomato slices, and red onion to the other piece.
- Put them together, make a sandwich, and enjoy.
Notes
Enjoy as a sandwich between two slices of your favorite bread.
Omit the bread if you’re watching the carb. This vegan chickpea salad makes awesome lettuce wraps.
Add toppings like red onion, pickles, creamy avocado, and sunflower seeds.
Sprinkle with a little lemon juice to add even more brightness to this dish.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 Sandwich
- Calories: 233
- Sugar: 7.2 g
- Sodium: 93.5 mg
- Fat: 7.4 g
- Carbohydrates: 34.6 g
- Fiber: 6.8 g
- Protein: 9.2 g
- Cholesterol: 0 mg
Four sandwiches…Seriously? You Mississippi boys must be some dainty eaters! I’m lucky if it makes it to the bread! It really is some good stuff, and I’ve made it a slew of times. You, Mr. Martin, are THE MAN and your recipes ROCK! I’ve been doing the WFPB thing for a little over two years and have used several of your recipes during that journey. You actually make foods that guys like to eat, with names they can pronounce, and that don’t require a culinary degree to prepare. When my omni wife cooks for me and asks me what I want to eat, she’ll often cut to the chase and just ask if it’s one of “Shane’s Recipes.” Thanks for all you do, and Merry Christmas to you and your beautiful family.
Great recipe! Thank you for a wonderful sandwich filling. I tweaked it according to my taste,
but it was still excellent.
Awesome! You do you and make it your own.
Wow, this surpassed my expectations! Thanks for a great recipe. I was dubious about the tahini and dill so I used half the recommended amount, but I’ll try the full amount next time. Thanks again for a delicious sandwich filling.
Thank you so much, Janice!
I am a fan of chickpea salad and have made my version and one other many times. Shane’s version is amazing, the best of all of them. Thank you Shane. Please keep posting your recipes.
Sherry
WOW! Just wow! I heard your interview on The Exam Room and loved it. So I decided to check out your site. I made a list of a bunch of recipes I wanted to try and this was my first. It did not disappoint. I have been vegan for 16 years, mostly WFPBNO for 10 and have had many chickpea salads. None of them were nearly as good as this recipe. My non legume eating husband even loved it! Keep doing what you do please! Thank you for sharing your talent!
Thank you so much and welcome! I’m glad you enjoyed the chickpea salad and can’t wait for you to try more recipe. Please keep in touch and let me know what you think.
Everything I’ve made so far is delicious! I was a little skeptical to be honest when I was making this but I now know to trust the process! This will be in my lunch rotation for sure. Thank you for all you do!
Wow, thank you so much!!!
This chickpea salad is delicious! It’s full of flavor and easy to make.
Thank you!
So good I ate a couple of spoonfuls before it made it onto the toast! I used my favorite Ninja electric chopper gadget to pulse the chickpeas and celery! I used less dill but everything else the same. Your recipes are my go to every week!
We had this the night before last! I love this recipe so much … it’s delicious and perfect for a picnic or a casual sandwich dinner. I didn’t have celery on hand but did have endive so I subbed that. We serve it in whole wheat pita pockets. The relish makes it pop. You’re the BEST, Shane!
Awww, thank you so much!!!
Hi Shane,
I made this chickpea salad sandwich for my husband and I for lunch today and it is amazing! This recipe will be a weekly rotation ( probably more) for lunches/ dinner. I used whole wheat no oil pita bread instead of sliced bread for easier eating the sandwich while traveling.
We love your recipes. Simple and tasty.
Just made this tonight with some of my home cooked chickpeas. FABULOUS!!
Shane, you are so creative and your recipes are TERRIFIC!
Thanks for all the work you do.
Thank you so much!
I can’t enough of this! It’s is delicious.
Thank you1
This is so good and so easy! So glad I tried it, looks like I have another favorite recipe from you! You know, now when I need a recipe I just go on your site, everything I tried has been great! Thanks for the great recipes!
Thank you so much!
This is now my go to lunch very easy to make my choice of bread is a pita pocket which works well to hold everything in. I’ve made it with the celery & green onion without. both work but the celery and onion do add to the flavor.
Love the pita pocket idea!
Yeah, this is amazing and addicting! I could eat this everyday. I do add some black salt to mine and is very close to a sweeter egg salad taste. Love it! I loved it so much that I used the basic dressing for this to put in a potato salad with a little extra mustard and vinegar.
This chickpea salad is sooooo delicious. Thank you !!!!
This is a keeper recipe for sure! Nice to have a non mayo chickpea recipe finally. Quick, eady and so much flavor. Thank you!
I’m pretty sure I’ve made 10 different versions of chickpea salad and this is by far the best!
Thank you so much, Tina!
Hubby and I love this so much, we make it almost every week. Thank you for all your great recipes!
Love this, i was in such a hurry to try it I forgot the dill. But yummy! I put it on toasted ww bread.
Thank you!
Just made this for the first time, and it’s the BEST chickpea salad I’ve had yet! Thank you Shane!
Thank you! I’m so glad you enjoyed it.
Shane! This recipe is one of my favorites! It is so so good. I use a bit of black salt powder to give it a bit of an egg smell and taste. I use Ezekiel bread which is 5 g protein per slice. Which brings me to my question. Is the bread included in your nutrition stats of 9 g protein per 1/2 cup salad? only reason I am asking is I am in my mid 60s and have had to increase my protein intake because of loss of muscle mass on the WFPBD. Thanks again for ALL the fantastic recipes!
Hi, Debbie! I’m so glad you like the chickpea salad. To answer your question, the bread is included in the nutrition info. But, you will get more protein from the Ezekiel bread.
I made this for the 2nd time and love it. Its reminiscent of one my childhood sandwiches before I went plant-based. Made it both times without sweet relish and substituted California Balsamics Garden Dill and Mustard. It gives the sweet without the added sugar for me. I think it is better the next day or chilled well. Also in your description you mention red onions, but the recipe calls for green onion. Next time I may try it with red onion! A month ago I thought I only liked chickpeas in hummus and it is great to learn that I was wrong.
Absolutely loved it!! So glad I found your page!!
I have pinned many of your recipes, I am transitioning from vegan to WFPBNO and this recipe was amazing, I like chickpeas but don’t eat them as often as I should, I am the only vegan in the house the others are carnivores, even the carnivores loved it. My son will take the leftovers on his boat, the next recipe I am going to make this evening is the lentil/oat loaf, I read all the reviews and am so excited, thank you for sharing your recipes to all of us struggling to figure out “what to make for dinner,” I am super stoked for the next recipe, I just subscribed to your website. Thank you this was an amazing salad.
that’s so awesome, Kimberly! Thank you for sharing and enjoy the lentil loaf:)
Shane – is there something I can sub for chickpeas. I love them but they hate me 🙁
Most any bean will work. I just love the taste of chickpeas. I tried this with black beans and it wasn’t my favorite.
Fantastic recipe! I will use these ingredients in the future instead of vegan mayo. Love it!
Yet another yummy recipe of yours. I have made other recipes similar to this but this is my favorite and no need to try others. It is flavorful and easy. I didn’t have green onions so switched that out with red onion. Also I didn’t have sweet relish, but had dill relish instead and skipped the dill seasoning. Soo sooooo good. Thanks again!!
Excellent!!! I’ve eaten it for lunch everyday this week on toast and salads. The flavor is spot on. It was so easy to make, versatile, and stores nicely in the fridge for a quick meal. Thank you Shane!
This is the second Shane & Simple recipe I tried today. I halved the amount of dillweed and might use even less next time as a little dill weed goes a long way in my book. But I know this will be on my regular rotation because it was soooo tasty! I’m new to this way of eating and am trying to avoid disasters in order to for it to stick. This sandwich made me smile. :0)
Loved this chickpea salad. Left the picked out. Felt it was sweet enough without sweet pickle. I did serve it on on whole wheat pita bread. Delish! Served grapes on the side that went perfect!
Thanks Shane!
I am enjoying your recipes!
I did not have high expectations for this since I’ve been so disappointed in other chickpea salad recipes. But this is AMAZING. Thank you, Shane, for coming up with this! It will make the change to WFPBNO so much easier for me. This will definitely be on the weekly rotation in our house.
Thank you so much, Jennifer. You don’t how excited that makes me. Blessings.
Loved this! Added chopped apple instead of sweet relish to reduce added sugar.
Wondering, can you do a tofu “egg salad” with a similar Mayo replacement strategy? I love it but most recipes I’ve found have a significant amount of vegan Mayo which defeats my wfpb no oil goal. Thought you may have tried it yourself and hoping that you can share your wisdom!!
Hi, Rachelle! I’m so glad you enjoyed the recipe. Yes, it’s on my radar and will be coming closer to spring:)
Really great recipe. I made it for lunch today and even my husband liked it. I used dill pickles and no tahini and I only had a few green onions so I added some leeks and it was really really good.
Also I have made your lentil meatloaf many many times and make sure I always have some in the freezer. Every recipe you have offered has really been great and usually not very complicated. That’s what I like even though I do like to cook.
Thank you for sharing so much with us. You are much appreciated.
Thank you so much, Judith!
OMG this is sooooo delicious! I happily had everything already on hand and ollowed the recipe directions as is. I am a newbie vegan and this hits all my buttons. Will definitely be a staple for me! Thank You!
I’ve been making this for a few months now and just have to tell you how much I like this chickpea salad. I could eat the entire bowlful in one sitting; it is that good. Thanks for a great and easy recipe.
Thank you, Barabara!
I have tried so many vegan and/or wfpb chickpea salad sandwich recipes, and this is the absolute best! It’s my go-to for a quick lunch. So much flavor and so satisfying. I like to make mine with the tahini dressing, chopped red onions and tomatoes, dried dill, salt, and pepper. I put it on a sandwich with oil-free hummus, cucumbers, and spinach/baby greens. Sometimes I add pickles if I’m feeling that. Thank you so much for your delicious, EASY recipes!
Great recipe Shane, definitely a winner with me, thank you! Very yummy, tasty and healthy! I made this today, so simple and quick, I didn’t add dill or relish because I don’t like those items, but it turned out simply beautiful!!!!
I can’t tell you how delicious this is! Thanks again Shane, another staple in my home!
Thank you!
I found I wanted more of the lemon tartness one gets from recipes with mayo, but I like tahini in everything for health. So I added a 2 tsp of lemon juice and it was great.
This is by far my favorite sandwich. I make it for everyone and so far it’s been a huge success.
Hi Shane!
I’ve commented a while back but didn’t give it the 5 star rating it deserved. Actually it deserves more! I’ve made 3 batches in just a few days. We can’t get enough it. I do use yellow mustard and dill relish but You gave me the inspiration and courage to make it to begin with. Thank you for everything you do. Now just waiting for your YouTube channel to begin!!! By the way I’m your first subscriber! 🙂
This was so good and very filling. I made it and used whole wheat pita bread.
THIS! Is incredible! Finally a score for me!
Ah-mazing! This is so good—it’s quick, easy, and satisfying! I love to make this for impromptu picnics or day trips. Because I’m picky, I leave out the celery. I almost never have green onions on hand so I either omit entirely or sub with some red onion. Thank you, Shane! 🙂
Amazing. I seriously could have eaten the entire bowl! I served over greens with cherry tomatoes & avocado.
I’ve been vegan for almost a year and most recently transitioning to a WFPBD. Cooking without oil has been the biggest challenge, so your recipes have been so helpful-thank you!
Awesome! And, thank you:)
This sandwich is my new favorite thing. Sooo good!
Just made this – it is delicious! And ridiculously easy to make. I didn’t have celery or green onions as “pandemic shopping” can be an adventure at the moment! Also left out the maple syrup. For a bit of punch I added some red pepper flakes, then decided to add some ground lemon pepper seasoning. Just served it on a lettuce wrap with sliced tomato. Absolutely fabulous! This will be a staple going forward, especially as a summer-sandwich option. Thanks for the fantastic recipe!
Erika, that is awesome and so glad you enjoyed it. I love seeing people get creative and come up with their own creations. Way to adapt and overcome:) Thanks for reaching out.
This is the absolute best chickpea salad recipe ever!! Love this so much, thank you Shane!
Thank you so much, Julie! If you wouldn’t mind, please rate it. It helps me with google:) Blessings.
5 stars for sure! Made this last night for tea with some steamed veggies as opposed to a sandwich and it was delicious! I used red onion and peanut butter as that’s what I had and I did squeeze some lime juice on too which I loved although it may not be for everyone. Can’t wait to try some more of your recipes. Thanks so much for the inspiration Shane 😊
That sounds awesome, Breanna! I kinda want to try the peanut butter now.
Hi Shane,
Not only am I glad that I discovered your fantastic website, I am so happy I tried the Chickpea Salad Sandwich today. Oh my goodness! It was delicious. I added a smidge of Old Bay Seasoning. I am from Maryland so it was almost a necessity. Looking forward to trying more of your recipes.
Thank you!
Joyce
Hi, Joyce! I’m so glad you’re here and happy you enjoyed the Chickpea Salad! Love the Old Bay addition:)
Hi Shane
This is my very first recipe I’ve made and it turned out good! Thank you so much! I’m prepping my meals for this week and now I’ve got lunch done!
That’s great, Mel!
I’m So new to all this I didn’t even realize I could or should rate the recipe
Sorry
Definitely a 5 star I’d rate higher if I could
Thank you for all these amazing recipes Shane!!!
Haha, no worries. Thank you so much! Know that you enjoy it is rating enough for me:) But, I do appreciate you doing it. Blessings.
Whole family loved this recipe!! Thanks so much for sharing all of your recipes. We are new to plant based eating and found your blog through your potato soup recipe. LOVED IT btw and came back looking for more! Just wanted to know what sweet relish you use? Do you make your own without refined sugar or is there a healthy brand that doesn’t use refined sugar? Thanks again for sharing and can’t wait to try more or your recipes.
Made this for lunch today and it was amazing! Didn’t have any green onions so I added some chopped parsley instead.
That’s great, Amie! Use what you got. LOVE IT!
Omg!!!! I just made the Chickpea salad!!! Amazing!!! I have been missing sandwiches and now I can have one of my favorites. Thank you so much!!!
Wow, thank you, Norma! That makes me so happy:)
Amazing is all I have to say. I used sweet hot mustard.
Ooh, that sounds awesome! And, thanks so much!!!
Tasty! The only tweak I would make on this recipe for next time is to use less sweet relish. Other than that it was great. I toasted my GF bread and topped it with green leaf lettuce, tomato, and the chickpea salad. I served a pickle spear on the side along with fresh fruit.
Made this for me and my husband. Great recipe. My husband said he would eat it every day. Shane thank you for the recipes I started a whole food diet after watching forks Over Knives It’s nice to have some new recipe. Thanks.
Nicole, that is so great! It’s one of our faves as well. Thanks for reaching out. Blessings.
Hi Shane, I am looking through your blog for the first time. I will try your recipe, as I have been searching for new ways to prepare vegan food.
I am intrigued by your comment that going vegan saved your life. I loved reading your success story. Being newly vegan, I am always looking for encouragement and stories about the success of others. I have been vegan for about 2 months. Before deciding to take this step I did a lot of reading on the subject and watched several documentaries regarding the vegan lifestyle. While I was eating meat, I had nightmares almost every night. Since I have stopped, it is rare for me to have disturbing dreams and I am sleeping well. My energy level has risen and I seem to have less stiffness and pain in my joints. Also noticing that my eyes are much less puffy underneath in the mornings. I have not used a scale, but judging from the way my clothes are fitting I would guess that I have lost at least 10-15 pounds. There is so much conflicting information out there regarding diet and nutrition. Common sense tells me it would be difficult to go wrong with a whole foods, plant based diet.
Hi, Laura! That is so awesome and I’m honored that you are here. I love that you aren’t stepping on a scale and you are letting how you feel be the judge. Great move. You’re exactly right, you can’t go wrong eating a whole-foods, plant-based diet. It’s life-changing as you are experiencing. Keep up the good work and never hesitate to reach out with any qeustions or comments. I’m here. Blessings.
Fantastic!
Loved it! Thanks so much for a great recipe! Only thing I did different was used my food processor to mash the chickpeas (literally took about 5 seconds) because I couldn’t do it with a fork.
Thank you, Jen! Great idea and way to make it work for you. So glad you enjoyed this and the sausage. Blessings.
I was really hoping this was good, but holy cow, this was amazing!!!!! We are making your chili and cornbread for dinner tonight. Thank you for this amazing recipe.
Wow, thank you so much, Amy! I hope you enjoy the chili and the cornbread:) Blessings.
Hi Shane, I came across this recipe and after reading all of the exciting reviews I decided to give it a try this morning. I’ll admit I’ve had my hesitations towards garbanzo beans … until this! SO GOOD! I was amazed at how well the flavors married together and its simplicity. The presentation is just as beautiful and versatile. This will be a staple in my home. This weekend I’m making your “Healthy Oil-Free Granola” and for breakfast your “Raw Oat Blueberry Banana Nut Power Bowl.” With my busy schedule I need recipes that are quick, simple, cost-effective and healthy. Your site is giving me LIFE! Keep them coming. Thank you for sharing.
Kimberly, that is so great. Thank you for reaching out and I’m so glad you enjoyed it. Please don’t hesitate to ever reach out with any comments or questions.
Blessings,
shane
Love this! We try to make it weekly and keep it in the fridge. We double it and add craisins and swap dill relish for sweet relish and omit the syrup. Delicious both ways! Thanks for a great recipe!
If I say one thing to people out there, it would be “you HAVE to try this!!!!!” Over the top delicious and it leaves you thinking, why in the world would anyone need tuna???? Everything you could ever want in a salad and/or salad sandwich is right here. So look no further, go to your kitchen and make this!!!! BRAVO SHANE!!!!
Thank you so much, Shannon! I’m so glad you like it and I really appreciate you taking the time to reach out. Blessings and Happy New Year!
Super easy, full of good flavors and textures. I like to put it on top of a salad or just greens!
Thanks, Suzi! We love it that way too:)
Other than hummus, I haven’t liked chickpeas in any recipe or by themselves until now! Hubby and I say YUM! My employer (who owns a cafe) tried it yesterday and she loved it, too, wanting me to make a personal batch for her! Hubby wants me to make again, saying he could easily have this on a regular basis for lunch! We may try adding a little curry and cumin in a batch as well.
One thing – the smashing of the chickpeas weren’t the easiest thing to do, we have a simple flat potato masher that Hubby had to use, b/c I was having trouble mashing, and it was basically just getting the outer skin/husk part off… do you think using a processor on “pulse” would be okay if it didn’t pulverize the chickpeas? I definitely want to make a double or triple batch next time and I need to make it a bit easier. Everything else was easy-peasy and yummy! Thanks!
Awww, Emily, that is so great! Thank you so much for reaching out, I really appreciate it. YES! You can absolutely use a food processor. I would do the chickpeas separately and just pulse them a few times until you get the consistency you like. Then mix everything together in a bowl. And, YES, curry or cumin is always a great addition:) Hope this helps. Blessings and Merry Christmas!
Thanks, we will give it a try! Merry Christmas to you and yours as well!
I make these several was one which is how I made tune like this one bu5 with dulse
I also made a mock egg salad with salad olives and black salt
Next it is mock ham salad just add mashed beets
Then there’s one with curry powder
And the last one is mock turkey or chicken and poultry seasoning.
Thanks for sharing all your recipes we have enjoyed them all but the green bean casserole is the winner thanks again 😀🙋🎄
Thank you so much, Susan! Happy Holidays!
Haven’t tried it yet but want you to be aware the link for the sloppy joes is down. https://monkeyandmekitchenadventures.com/vegan-bbq-lentil-sloppy-joes/
Thank you!
So freaking good! My only modification was dill relish for sweet, because that is what we had! This recipe will be in the regular rotation!
Debbie, thank you so much! And, I always tell people, “Make it work for you.” Way to go. Blessings. (and, that actually sounds pretty great)
This is the best chickpea salad recipe I have had. Made it up for lunch tomorrow and it’s hard to stay out of.
Lana, thank you so much! That’s so very kind and I’m so pumped you like it. It’s one of our faves around this house. Blessings.
Instead of adding pickle or relish, I’ve also added chopped walnuts and a few dried cranberries. Delicious. Have also added a little chopped green apple when I have it. Great recipe and easy to make tweaks to.
AWESOME!!! Sounds delicious and thanks for reaching out.
I love this recipe. I omit the maple syrup because the sweet pickle relish is sweet enough for me. I like it on toasted bread with tomato and spinach. It is also great over greens and other fresh veggies from the garden as a salad instead of a sandwich..
Thank you so much, Roseann! I love it when I hear people modify things to fit them…that’s what it’s all about. Yes, and we love it just over a bed of greens too. Delish!!! Thanks for reaching out and sharing.
Will definitely try! Anything to substitute for the Tahini? I’m not a fan.
Thanks, Gina and hope you enjoy it. If you’re not a fan of the tahini just leave it out. It’s primarily for a little “earthiness” and texture. But, we do make without it and it’s just fine. Let me know how it turns out. Blessings.
Thank you for the reply. I made it and loved it! I did add a tablespoon or so of mayo since I didn’t do the Tahini. It’s delish!
Thank you, Gina! Do you what you gotta do to make it work:) Blessings.
Followed the recipe as written. Husband and I enjoyed it a lot. I liked how quick it came together. We added the extra Dijon and will try avacado next. Thanks!
Sylvie, thank you so much for your kind words. And, you can never go wrong with more dijon and avocado on anything:) Blessings.
So happy to give this recipe a 5 star! It’s truly delicious.
Thank you!
Wooooow! Absolutely delicious! I made a chickpea salad sandwich with vegan mayo the other day and while it tasted good, the calories were astronomical! Your sandwich tastes every bit as good ( maybe better) and is so much more nutritious and calorie friendly. Thank you, Shane.
Thank you so much, Sally! That makes so happy. I really appreciate the kind words and so glad you enjoyed it. If you wouldn’t mind, I’d really appreciate you giving it a star rating. It helps me with Google and for others to find this recipe:)
Peace and blessings,
shane
Very tasty. It reminds me of the “ham” salad i used to get at the deli!
Thanks so much, Joan! So glad you enjoyed it. Thanks for commenting and rating it. Blessings.
Had this for a sandwich today… It was absolutely awesome! Fresh sliced tomato is a must. Used spinach in place of romaine. Will double the recipe next time!
Tom, that is so awesome man! I’m so glad you liked. And, it is pretty great with spinach:) Holla!
This is so excellent! LOVE, LOVE, LOVE it! I’ve made this twice and it will be one of my regular go-to’s! Thank you for an easy and wonderful recipe!!
June, thank you for the kind words. I’m so excited you like the recipe. It’s one of the faves around our house too. Have a great summer and thanks for leaving a star rating. It helps more than you know. Peace and feast.
I have A bunch of dried chickpeas in my pantry. Do you think if I soak them overnight that they’ll be soft enough to make this?
Yo, man!!! You’d still have to cook them. Soak them overnight (at least 8 hours) then transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 inches, bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. Hope this helps my man!
It sure does! Thanks for your very helpful response, my friend. Going to try this tomorrow.
Awesome!!! Holla if you need help.
I did not cook my beans after soaking and it came out awesome! Very crunchy nutty texture which was great in a pita pocket. This recipe has amazing flavor and is fulfilling some of the texture/flavor things I have missed since going plant based this year.
Wow, Lee Ann never heard of that before but sounds interesting. Thank you for sharing!
I was sceptical as I am new to chickpeas but I have to say I am pretty impressed. I followed the recipe with the exception of the green onion – only because I didn’t have any, then used a romaine lettuce leaf instead of the bread. So delicious!
I am a big fan.
Brian, that’s awesome! So glad you liked it. Thanks for reaching out and for the rating!!!
Thank you for reminding me I forgot to rate it! Update… We eat it almost daily for lunch ever since this first comment lol! In fact, I made in the instant pot a ridonkulous amount of chickpeas and keep them frozen flat, liquid drained first, in the freezer so I can just grab one, bang the flat frozen bag on the corner of the counter once to break up all the beans, and start putting the ingredients together. I can ready make it by memory which add more brain
and time to my day for other things I prefer to do other than cook which is everything else lol. This has been a simple and quick life saver and I can’t wait to try your other recipes now. Thanks a million. I hate cooking. But I have flavor desires lol! Thanks again for showing me I can have life and flavor too! No compromises here. Even my husband said “everyday”… We also like to add kraut to it instead of lettuce sometimes. Only the Aldi kraut is our favorite which is so funny because it was the cheapest we tried. Ok enough yammering.
Kindra, thank you so much for the rating and kind words. I’m so glad you enjoy it…it’s one of our faves too! Be blessed.
Wowzer! So good! Did half and half dill and sweet relish and slightly less tahini and put a Tbs or so of water. Amaaaaze
Kindra, that’s awesome! I always love it when people tweak things. Gives me more ideas:) Thanks so much! If you wouldn’t mind, please rate the recipe. It helps others find it as well as Google:) Blessings!
YUM!
I got so excited to let you know how good it was that I forgot to tell you how I made it. I used dill relish because that’s the kind of gal I am. Lol. I didn’t have dijon mustard so I used yellow mustard and I’m looking forward to making it with dijon mustard the next time I make it. And there will be many next times!!!
Sounds great!!!
Oh my gosh! Oh my gosh! Oh my gosh! This is so good! That’s all I kept saying as I took each heavenly bite!!! Thank you so much Shane for this amazing chickpea salad recipe!!!
Becky, thank you so much for sharing your excitement with me:) I’m so glad you enjoyed it. It’s one of our faves around here as well. Blessings.
Great recipe. Added Tamarind paste instead of Maple syrup. This was a big hit. Thanks for the recipes as always. You inspire me.
Thanks, PJ. I really appreciate the kind words. I’ll for sure have to the tamarind at some point. Peace.
My granddaughter loves my version of chickpea salad. The only difference is, I add chopped apple to mine.
Sounds good!
I was really hesitant to try this recipe because I tried two chickpea salad recipes before and hated them. I was beginning to think chickpeas weren’t for me but I followed your recipe and it was wonderful. Flavors blended perfectly! Thank you.
Kira, thank you so much! Blessings.
What can be used instead of relish/ dill pickles. Where I live they don’t sell either of those. Any suggestions? Thanx in advance!
I would try any type of “pickled vegetable”. Beets, onions, etc. Hope this helps.
Have to try it – This looks amazing! Like the suggestion to sprinkle some powdered nori on it.
Hope you enjoy it!!!
Wow so good! Thanks for your wonderful recipes!
Thank you, Lisa! I’m so glad you enjoy the recipes and thanks for the kind words.
Quick, easy and YUMMY! I used regular onion and dill relish.
Made a sandwich using toasted rye bread topped with Zesty sprouts and tomato.
Thanks Shane!!??
Sounds great!!! Pumped you liked it.
I’m definitely going to make this for lunch! I’m thinking I might pulse a nori sheet into a powder and add it to make it more sea-food tuna like
Great, Michael! Way to get creative. Hope you enjoy it. Thanks for reaching out.
That sounds great, Michael. Love the creativity!
Shane! This recipe is one of my favorites! It is so so good. I use a bit of black salt powder to give it a bit of an egg smell and taste. I use Ezekiel bread which is 5 g protein per slice. Which brings me to my question. Is the bread included in your nutrition stats of 9 g protein per 1/2 cup salad? only reason I am asking is I am in my mid 60s and have had to increase my protein intake because of loss of muscle mass on the WFPBD. Thanks again for ALL the fantastic recipes!